White flowering kale, also known as ornamental cabbage and kale, belongs to the same species as edible cabbage, broccoli, and cauliflower – Brassica oleracea. While these white flowering varieties are technically edible, they are not typically consumed as a primary food source due to their bitter flavor. Instead, they are commonly used in culinary settings as attractive garnishes or decorative elements in dishes.
I have personally encountered white flowering kale in both my gardening and culinary experiences. Its striking appearance, with its crisp white leaves and ruffled edges, adds visual interest and texture to dishes. However, I must note that the bitterness of these ornamental varieties can sometimes overpower the overall flavor profile of a dish.
The bitter taste in ornamental cabbage and kale is a result of their higher levels of glucosinolates, which are natural compounds found in many cruciferous vegetables. These compounds give them their distinctive flavor but can be less desirable for consumption compared to their edible counterparts.
It is important to mention that while white flowering kale is technically edible, it is not commonly grown or marketed for consumption. The focus is primarily on their aesthetic value rather than their taste or nutritional content. Therefore, it is recommended to exercise caution if considering using white flowering kale in culinary preparations, as the bitterness may not be well-received by everyone.
White flowering kale, or ornamental cabbage and kale, is indeed edible but is primarily used for decorative purposes due to its bitter taste. Its unique appearance can enhance the visual appeal of dishes, but its flavor may not be as pleasant as edible cabbage or kale varieties. Therefore, it is advisable to explore other options when seeking a more palatable and enjoyable eating experience.
